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FARRO SALAD with FRESH CORN, ROASTED MUSHROOMS and CHIVES drippings. Add to this liquid the sliced tomatoes and cooled croutons, basil and arugula; and then season with a generous sprinkle of salt and pepper. 2-3 cups farro*, cooked according to package instructions 2 ears fresh corn ½ lb. Cremini mushrooms, cleaned and diced 1 bunch of chives, minced Juice from one lemon, divided Olive oil Red wine vinegar or sherry vinegar Salt and fresh cracked pepper In a jar with a tight fitting lid combine remaining olive oil, vinegar, Dijon mustard, sugar and a pinch each of salt and pepper. Clamp the lid on the jar and shake vigorously to make dressing. Drizzle the dressing over the salad and gently toss together. Taste and adjust seasonings if necessary. Feel free to dress this salad a bit prior to eating, so the croutons have a chance to soak up the dressing and soften just a bit. Preheat oven to 400 degrees. Cook farro on the stovetop according to package instructions (about 20-25 minutes in boiling salted water for almost all brands). While the farro is cooking, clean and stem mushrooms and cut into quarters. Dress mushrooms lightly with a drizzle of oil, a splash of vinegar, salt and pepper. Spread into a single layer on a baking sheet and roast for 20-25 minutes. While the mushrooms roast: peel, shuck and cook corn in any method you choose. You can simply boil or steam them, or char them on the grill, which can add another layer of flavor to the dish. Once the corn is cool, cut the kernels from the cobs and set aside. In a medium-sized bowl combine the corn, roasted mushrooms and farro along with a splash of any accumulated cooking liquid from the mushrooms. Sprinkle in the chives and dress with half the lemon juice, a drizzle of olive oil and a pinch each of salt and pepper. Toss together well, taste and adjust seasonings if necessary by adding a bit more of your reserved lemon juice, another splash of oil or a bit more salt and pepper. Serve at room temperature or chilled. This is a terrific picnic side dish or a great healthy alternative to pasta salad. Try it as a side with grilled chicken or fish; or spoon some on top of mixed greens for a terrific salad. *if you cannot find farro, try this recipe with pearl cous cous or quinoa. PANZANELLA SALAD 3-4 medium sized tomatoes 3-4 slices of good quality, day old bread 1 bunch basil leaves, washed and gently torn 1 cup loosely packed arugula 4 tablespoons olive oil, divided 1 tablespoon red wine vinegar Pinch sugar ½ teaspoon Dijon mustard Salt Pepper Preheat oven to 375 degrees. Chop bread into cubes and toss with 1tablespoon olive oil and a sprinkle of salt. Scatter in one layer on a baking sheet and set to toast in the oven for 15-20 minutes, turning at least once. Remove pan and let cool. Slice tomatoes over a salad bowl in order to catch all their juicy Fruit Center Marketplace FIRE ROASTED SALSA FRESCA 3 tomatillos 2 tomatoes 2 jalapenos, split and seeded except for one half ¼ white onion, finely minced One small garlic clove, peeled 2-3 tablespoons fresh cilantro leaves (optional) Juice from one lime ¼ cup water Splash olive oil Sea salt Preheat your broiler to high. Peel the papery outer skin off tomatillos and wash them well, as well as the tomatoes and jalapenos. Cut all of the vegetables in half and remove any stems. Seed the jalapenos, leaving the seeds in only one half of one of the peppers. This will make for a salsa with a moderate amount of spicy kick. If you prefer your salsa mild, use only one jalapeno and seed and stem the pepper entirely. Place cut veggies on a baking sheet lined with aluminum foil and broil, until charred in spots, about 4-5 minutes per side depending on the heat of your broiler. Remove veggies and let cool completely. In the bowl of a food processor or blender combine the roasted vegetables, minced onion, garlic, cilantro (if using), water, olive oil and lime juice. Season with two big pinches of sea salt and pulse to combine until the salsa reaches your desired consistency. If you prefer a chunky salsa, keep the amount of pulses to a minimum and for a more sauce-like consistency, pulse for a bit longer. Taste and adjust seasonings if necessary. This fresh salsa is ready to eat immediately, but tastes even better after a few hours in the fridge to let the flavors meld together; so if you can, wait a bit before serving. Keep up to date on more fresh ideas for seasonal cooking on The Fruit Center blog: Just Picked! Find the link tab on our website: www.fruitcentermarketplace.com. Unless otherwise noted, recipes (and photographs) reprinted with permission from Porky Dickens (www.porkydickens.blogspot.com). 10 Bassett Street – Milton • 617-696-5274 79 Water Street – Hingham • 781-749-7332 73